Dang bro, lucky mom! That is a gorgeous and unique chef knife! I just finished a chef knife and I met difficulty that I don't normally on other styles of knives. The long thin design is hard to nail perfect. You did a great job here man! Post more videos, we all benefit from it. Cheers
Thanks a lot! They are definitely a totally different beast, but really fun to make once you get it down. I'm glad you liked the video, I'm trying to get more consistent and do one a week or so. Hopefully things pick up on here eventually, but it's good to know someone is getting something out of them! Benny
Good stuff! I was in the same spot myself not too long ago, switching to much thinner stock was a huge help, 1/8" or 1/16" thick blanks make life a lot easier both in the grinding stages and on the end user side of things! Very nice hand sanding!
Really nice work! Thanks for sharing your process... VERY INSPIRING. Keep up the great work. Any hints on where you purchased the steel, and how it was heat treated?
Thanks a lot Tom, glad you liked the knife! The steel was from Moorschmied in Germany. I don’t think they normally sell their steel though. They sent me this piece as a gift. I had it heat treated professionally by Paul Bos since I did not have a heat treating oven at the time.
I do! I just had this one heat treated out of my shop because it was before I had my own heat treating oven. In my newer videos I show how I heat treat often. :)
@@StarkKnives Cause you looked like one 😃. I was looking for belt sander here in Europe but they are far away from the super cool style of the american ones
